Baklava Tartlets

Baklava is a delight, but it takes a while to get all the layers put together. This recipe doesn't completely eliminate the hassle of laminating the filo dough, but it reduces it by 50%. Start by melting down a portion of refined coconut oil. Take a sheet of thawed filo dough and brush it with the melted coconut oil. Repeat, ya know, about a dozen times.  Then, using a small cookie cutter, cut circles of dough and press them into a mini-cupcake tin.

To prepare the filling, start by coarsely chopping equal portions of pistachios, almonds, walnuts and pecans.  Add a pinch or two of salt to counterbalance the sweetness of the syrup.  Place a spoon of the chopped nuts into each cup.

Bake at 180˚C (350˚F) until the shell is golden brown.

Then, prepare the syrup by adding turbinado sugar to a heavy medium-sized pan.  Add to that, 25% by mass, water (25mL water for each 100g sugar).  Then add a few cloves, a cinnamon stick and a whisper of orange blossom water - or - rose water.  Bring to a boil and ensure all the sugar has melted.  Then strain out the cloves and cinnamon stick.

* The syrup needs to be hot when it's poured on the tartlets, so be sure to keep it toasty.

When the shells have reached that perfect golden brown colour, remove them from the oven and immediately pour a bit of syrup on each one.  It should basically cover the chopped nuts, but it shouldn't drown the pastry.  About a tablespoon should be enough.

Allow them to cool and carefully remove them from the muffin tin.

Enjoy these with a piping hot cup of coffee.

Coconut Baklava!

Baklava is one of those things I never really liked.  I was accustomed to the pre-made slobbery, greasy, over-sugared, store-bought baklava.  It just isn't the real thing.  After visiting Turkey, I got a better idea of what makes a good baklava, so I perfected a recipe.  But it was laden with butter.  I wanted to make a version that was completely vegan and tasted just as good.  I didn't capture all the sequence of photos for this batch.  Check my original baklava recipe for more detail: http://jlamode.com/baklava/ Start with a blend of nuts and coconut.  I like pistachios, pecans, walnuts and almonds, all in equal portions.  Chop them a little bit coarsely in a food processor and set aside.

The time consuming part of baklava is in the pastry.  It's easy enough to buy filo dough, but it has to be layered and brushed with coconut oil.  I start out by brushing the pan with oil, then a sheet of dough, then brush with oil.  I like to have 10-12 layers of dough for the bottom crust.  Then, add the nuts, about a centimetre deep.  The top pastry is the same procedure as the bottom crust, 10 layers of filo dough, brushed with coconut oil.  It's important to cut the baklava prior to baking. Then bake ~20-30 minutes, or until the top is golden brown, at 350˚F.

The syrup is the thing that brings the baklava together.  The traditional recipe calls for honey, but to make it strict-vegan I use turbinado sugar.  It's sometimes called "raw," demerara or unrefined sugar.  I use equal portions of sugar and water - about a cup of each.  Then, I add a cinnamon stick, a few whole cloves and orange blossom water.  Bring to a boil and make sure all the sugar crystals have dissolved.  Set aside until the baklava is done baking.  Just before removing the baklava from the oven, return the syrup to a boil and strain our the cinnamon stick and cloves.

Working quickly, remove the baklava and pour the hot syrup over the pastry.

I wanted to add a bit extra to these, so I drizzled the top with vegan Belgian chocolate and added a sprinkle of shredded coconut.

Tarte Poire [Gluten free and Vegan Pear tarte]

A tasty sweet that's gluten free and vegan.

I started with the walnut-oat pastry dough that I typically use for crackers and pie crust.  Roll, cut and place in a spring-form pan.  I pre-baked the crust at 375F for ~20 minuted.  In the mean time, I prepared the filling: equal parts water and cashews, nutritional yeast, salt, brown sugar and vanilla.  Then, peel and slice the pears.

Fill the pans with the custardy mixture and arrange the pears.  Resume baking for another 20 minutes.  Allow them to cool and brush with pastry glaze - strained apricot jam.  Complete the dish with raspberries and sliced almonds.

It's got a good taste, but it's really heavy.  I think it would take on a new, lighter dimension by replacing some water with a bit of raw pear in the custard.

Baklava

Baklava!  Sweet, savoury, crisp tops and chewy filling.

First, I like to make sure the nuts are dehydrated, so I warm raw almonds, pecans, walnuts and pistachios at 200F for 20 minutes.

While they're warming, alternately layer butter and sheets of phyllo dough - 10 layers of dough in total.

Coarsely grind the nuts and add them on top of the phyllo dough.  Although it's common to add another layer of dough and nuts, I prefer just the single layer.  An additional layer can get extra soggy.

Top with a dozen layers of buttered dough.  Cut in squares *before* baking - and be sure to trim up the sides (don't leave the sloppy edges like I did).  Bake at 350F for ~30 minutes.

While it's in the oven, prepare the syrup.  There are two options.  Both are tasty, but distinct: rose water, very floral and strong; orange blossom water, much lighter but still floral. Star Kay White Orange Blossom Water, 2.0 Ounce Star Kay White Rose Water, 2.0 Ounce

Boil sugar, water, cinnamon, cloves and a flavouring.

When the baklava is done baking, allow it to cool for a minute or so.  Pour over the syrup until it's saturated - but not sloppy.

Let sit for at least an hour.  I let it sit overnight.  Not much better than fresh baklava with the morning coffee.

Sugar overload! ... but nuts are healthy, right?

Grilled Courgette with Spaghetti and Vegan Cream Sauce

Fresh from the garden grilled zucchini snuggling a nest of spaghetti.

First, cut strips of, and grill, the zucchini.  Not too long on the grill - just hot and fast.  Be sure to take the nice even strips from the middle of the zucchini.

Hack up the remainder of the zucchini and add whatever else you've got: a few green beans, tomatoes, onions, peppers.  Caramelize over medium-high heat with a bit of olive oil and salt.

Deglaze the pan with water and allow the mixture to cool slightly.  Then add soaked walnuts and the veg mixture to the blender and puree until creamy.  Season to taste.

Arrange the plate with the cream sauce as a base, followed by spaghetti (seasoned with salt and olive oil) and wrap with the grilled courgettes.

Pasta and Vegan Cream Sauce

Made from scratch pasta and a vegan cream sauce that doesn't taste like puke!

Start making the pasta with equal parts of semolina and spelt flour.  Add in water, olive oil and a bit of salt and knead until it forms a ball.

Let is rest for a while; wrapped in cling film or under an inverted bowl.

Puree soaked walnuts, sauteed onions, peppers and celery along with stewed tomatoes.  I used cashews in this recipe and was slightly disappointed.  It just made the sauce too sweet.  Since the vegetables have already been cooked (sauteed and stewed) the sauce is ready at this point.  Simply warm it if needed.

Shape the dough into the desired shapes.  I'm a fan of fettuccine.

Serve with the sauce - a tasty and authentic vegan dish.  It's simple and, although it's a "cream sauce," it stands on it's own rather than merely imitating a dairy version.